Try any favorite light wine with this recipe. Or, you can try pear cider or eue de vie. Both are recommended choices.
6 sprigs fresh mint
1 cup sweet white wine
1 tablespoon lemon zest
1 teaspoon honey
3 ounces low-fat vanilla yogurt
Preheat oven to 375°.
Peel the pears and cut in half from top to bottom. Chop the mint, saving the tops for garnish. Place the pears cut-side down in a small roasting pan and pour the wine over them. Sprinkle with zest and drizzle with honey.
Cover tightly and roast for approximately 40 minutes. Then uncover and roast for 10 minutes longer.
To serve, place ½-ounce dollops of yogurt on each plate. Prop half a pear on dollop and sprinkle with chopped mint. Place mint sprig tops on sides for garnish.
Make your own fruity cooler. For a banana shake: Blend together 1 banana, 1 cup of soy milk, 1 cup nonfat yogurt, and 7 ice cubes until very, very smooth. Add blueberries or strawberries to the mix, if desired. A cup of chilled coffee, with a drop of almond extract, a half-dozen ice cubes, and a splash of cream also blends up into a righteous quencher.